This is one of my favorite fall soups. You can also make it with roasted butternut squash. I like my soups thick so I usually don't add a lot of water, but that is optional. I used 2 fairly large sugar pumpkins, weighing about 2 pounds total.
Preparation Time
10 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 25 mins
Calories
244 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 2
Brush pumpkin flesh with olive oil. Place pumpkins face down on the prepared baking sheet.
Step 3
Bake in the preheated oven until pumpkins are easily pierced with a fork, 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and peel away skin. Set pumpkins aside.
Step 4
Melt butter in a large pot over low heat. Add onion and ginger and cook until soft and translucent, about 10 minutes. Add apple and cook for 3 to 5 minutes. Pour in chicken broth and mix in pumpkins. Bring to a boil, reduce heat, and simmer until apple is soft, 10 to 15 minutes.
Step 5
Puree soup using an immersion blender. Season with maple syrup, white pepper, and salt.
Step 6
Add water and cream and heat until soup is hot, but not boiling. Taste and adjust seasoning.
Ingredients
2 tablespoons butter
salt to taste
1 small onion, chopped
1 tablespoon maple syrup
ground white pepper to taste
½ cup heavy cream (Optional)
1 tablespoon olive oil, or more as needed
3 cups chicken broth, or more as needed
1 apple, peeled and cut into cubes
2 (1 pound) sugar pumpkins, halved and seeded
1 (1/2 inch) piece fresh ginger, peeled and minced